Alma record. (Alma, Mich.) 1878-1928, 1887-06-10
DOMESTIC HINTS.
POTATO OMELET.

POTATO OMELET.
Take six good sized potatoes, two
teaspoonfuls of salt one tablespoonful
of butter and little pepper. Peel
the potatoes and put them into boil
ing water When they have been
boiling for fifteen minutes add one
teaspoonful of salt. As soon as cooked
drain and mash well. Add one tea
spoonful of salt, "a little pepper and
butter; then add four we'll beaten
yolks. mixing we'll Rub through a
colander. Melt two tablespoonfuls Of
butter in a frying-pan. Put in the
potatoes, smoothing it all over Fry
it light drown color, double and
serve like an omelet.
POTATO AND CORN MUFFINs.
Two cups of cold mashed potato;
two cups of sweet milk; two eggs, well
beaten; two cups of corn meal, OF
enough for batter. Soften the
potato with the milk, working out al
the Jumps; then stir in corn meal till
the batter is just thick enough to drop
easily from the spoon; add the
whipped eggs and beat hard. Drop
into gem pans, oiled and hot, and bake
in an oven from twenty to thirty min.
utes.
JOHNNY CAKE.
Rub into one quart of dry meal
piece of butter the size of large gg.
Then wet with milk or water, spread
with spoon or knife in sheets or on
can be well baked on a girddle, by tax.
ing a small portion OF the dough, flat
ten and shape with your hands into
small cakes about half an inch thick
To be baked brown on both sides.
PRESERVED ORANGES.
Boil the oranges in clear water until
you can pass straw through their
skins; then clarity quarters of q
pound of sugar to pound of fruit,
and pour over the oranges while hot.
Let them stand one night, then boil
them in the syrup until they are clear
and the syrup thick. Take them from
the syrup and strain it clear over them.
BAKED CHICKEN.
Dismember the joints in the same
manner as for stewing; lay the pieces
in shallow dish, and pour over the
meat sweet cream in proportion of one
half cup to each chicken; season to
taste. Basic occasionally with the
liquor formed by the cream and Juice
of the meat, and as fast as the pieces
get Drowned turn them.
RICE PUDDING.
One teacupful of cold boiled rice one
heaped tablespoonful OF corn starch,
one egg. one quart of milk. one-han
cupful of sugar. little salt and the
juice of one lemon. Mix the cornstarch
in little cold milk and stir
into the hot milk evenly before adding
rice or eggs.
NICE DoUGHNUrS.
One egg one cup OF sugar, one large
cup of milk. piece of butter not quito
the size OF an egg, one teaSpoonfull OF
soda, two teaspoonfulls cream tartar,
A little salt and ginger. Flour suffi-
Gent TO roll out Fry in hot lard
INDIAN PUDDING.
Boil one quart of milk, and add one
cup of corn meal, previously mixed
with little milk, and one cup of raj.
sins; let cool unit lukewarm; add one
cup of molasses, little salt, and bake
-hree hours. Serve with cream or
sauce.
STEAMED PUDDING.
Two eggs, one cup of sugar. one cup
Of sour milk, one teaspoonfull of soda,
)ne-half teaspoonful of salt; add -four
o make stiff batter, one cup of cur
ANTS or rais.ns. Steam in buttered
budding dish II hours.
CELERY SOUP.
Wash and cut into small pieces celc-
y i'll sufficient quantity; blanch it, and
hen boil it with water, salt and nut
neg; pass it through sieve. and thin
I with meat or chicken broth; cream
IAN be added